KING RANCH CHIKEN CASSEROLE

YOU’LL NEED:

1 Tbsp. vegetable oil
1 White onion, diced
1 Red bell pepper, diced
1 Green bell pepper, diced
1 (10.75 Oz.) can condensed cream of mushroom soup
1 (10.75 Oz.) can condensed cream of chicken soup
1 (10 Oz.) can diced tomatoes with green chile peppers (such as RO*TEL(R))
1 C. chicken broth
2 Tbsp. sour cream
2 Tsp. ground cumin
1 Tsp. ancho chile powder
1/2 Tsp. dried oregano
1/4 Tsp. chipotle chile powder
1 Cooked chicken, torn into shreds or cut into chunks
8 Oz. shredded Cheddar cheese
10 Corn tortillas, cut into quarters

HOW TO MAKE:

1-Preheat oven to 350 degrees F (175 degrees C).
2-Heat oil in a large skillet over high heat.
3-Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes.
4-Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined.
5-Spread a few tablespoons of the sauce in the bottom of a 9×13-inch baking dish. Spread 1/2 the chicken over the sauce.
6-Spread about half the sauce over the chicken and top with 1/3 the cheese.
7-Spread a layer of tortillas over the cheese
8-. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese.
9-Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more.

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